CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
5 |
lb |
To 7 lb bone-in turkey; brea |
1/4 |
c |
Butter or margarine; melted |
24 |
oz |
Bulk pork sausage |
2 |
c |
Sliced celery |
2 |
md |
Onions; chopped |
4 |
c |
Dry bread cubes |
2 |
c |
Pecan halves |
1 |
c |
Raisins |
2/3 |
c |
Chicken broth |
2 |
|
Eggs; beaten |
1 |
ts |
Salt |
1/2 |
ts |
Rubbed sage |
1/4 |
ts |
Pepper |
INSTRUCTIONS
"Here's a super way to savor roast turkey and stuffing without having to
cook the big holiday bird. The stuffing is hearty, and the meat is juicy
and tender." ~ Aura Lee Johnson Rinse turkey breast and pat dry. Place with
breast side up in a shallow baking dish. Brush with butter. Bake,
uncovered, at 325 degrees for 2 to 2 1/2 hours or until the internal
temperature reaches 170 degrees. Cover loosely with foil to prevent excess
browning if necessary. Meanwhile, in a skillet, cook sausage, celery and
onions until the sausage is browned and vegetables are tender; drain.
Remove from the heat; add all remaining ingredients and mix well. Spoon
into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour.
Serve with sliced turkey.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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